How to make six-inch mango mousse cake. Make birthday cake without oven.

Mango mousse cake has a delicate taste and is loved by everyone. And it doesn’t require an oven to bake, so it’s easy to learn. Follow the recipe of the six-inch mango mousse cake to make a mousse cake.

Ingredients:

80g digestive biscuits, 40g butter, 250g whipping cream, 10g gelatine powder, 35g fine sugar, 200g mango (broken to make mousse layer ), mango (decoration and others).

How to make six-inch mango mousse cake:

Crush the digestive biscuits and heat the butter in a water bath to melt. Pour the digestive biscuit foam into the melted butter and stir clockwise until evenly combined.
Pour the biscuit butter batter into a six-inch cake mold, compact it with a spoon, and place it in the refrigerator for later use.
Use a food processor to puree 200g of mango, then add 10g of gelatine powder.
Heat over low heat, stirring constantly, until the gelatine powder and mango are completely blended (do not boil), set aside.
Add 35g of fine sugar into the light cream, turn the electric egg beater on high speed, and whip the light cream.
Beat the whipping cream until obvious lines appear and it becomes liquid. Lift the egg beater and the egg whites can be superimposed without disappearing immediately.
Pour the light cream into the mango puree and use a spatula to stir evenly from the bottom up to form a mango mousse paste.
Cut the remaining 400g mango into cubes, add it to the mango mousse paste, and stir gently evenly.
Pour the mango mousse paste into a six-inch cake mold with a cake base, and shake it lightly a few times to release air bubbles. Place in the refrigerator for more than 4 hours and then enjoy. The mango mousse cake made without an oven can be used as a birthday cake.